Return to Main Recipes Page/Return to Home Page
2 large Russet potatoes, peeled and grated
Squeeze the liquid from the grated potatoes and zucchini, separately.
Mix them together and squeeze them again. Add the finely chopped green onion, eggs, baking powder, oil, and salt and pepper to the grated vegetables. Add the flour while mixing.
In a deep frying pan, pour 1" oil. Wait until oil is smoking, then drop a spoonful of mixture in the oil. Adjust temperature of oil as needed. Turn over latkes when golden brown. Place latkes on paper towels to drain oil. Serve hot or freeze when cool.
Poster's Notes:
Posted by Devy Stone
Nutritional Info Per Serving: N/A
1/2 small zucchini, peeled and grated
1 green onion, finely chopped
1/2 cup of flour
3 eggs
1 tsp. baking powder
1 tsp. oil
Salt, to taste
Pepper, to taste
Oil, for frying
The tried-and-true traditional potato latke, but with a bit of zucchini and green onions for color and taste.